autumnsangel@prodigy.net
AK 71603
United States
Listed here are some of my favorite recipes I'd like to share with you. Please e-mail me your favorites you'd like to share too for this page. First a loving poem by a grandma:
Grandma's Recipe for a Loving Family
4 cups of love 2 cups of loyalty 3 cups of forgiveness 1 cup of friendship 5 tablespoons of hope 2 tablespoons of tenderness 4 quarts of faith 1 barrel of laughter
Take love and loyalty, mix it thoroughly with faith. Blend it with tenderness, kindness and understanding. Add friendship and hope. Sprinkle abunduntly with laughter. Bake it in sunshine. Serve daily with generous helpings. Serves one entire home forever.
Mom's Vegetable Soup
This is a soup that uses no broth, and so can be enjoyed by people who shy away from soup because of the chicken broth requirement.
For about 3-4 large mugs of soup:
Take 1 large onion (red is probably too strong), half of a cabbage, and perhaps one large potato or 2 small ones.
Wash these well, maybe cut them up in 2 or 3 large chunks each. Put them in a pressure cooker and cover with water. Also put maybe 2 tbsp. of uncooked rice to give it some thickness. Put water in to just about 0.75 inch above base... about 2 mugs. Put the lid on and cook for up to 3 whistles. This takes 10 minutes or less.
If you do not have a pressure cooker, then cook for a longer time I guess (3-4 hrs?)
Let the cooked mixture cool for some time. Next you have to puree the whole mess in a blender and then run it through a sieve.
This is the base soup. When it is warm (not hot) put in some milk and start to heat it. Put in salt to taste. Before serving, put in a few drops oof vinegar.
How to make a Pie Crust ------------------------------------------------------------------------- One-Crust Pie; 9-Inch 1/3 cup plus 1 tablespoon shortening or 1/3 cup lard 1 cup all-purpose flour 1/4 teaspoon salt 2 to 3 tablespoons cold water 10-Inch 1/2 cup shortening or 1/4 cup plus 3 tablespoons lard 1 1/3 cups all-purpose flour 1/2 teaspoon salt 3 to 4 tablespoons cold water Two-Crust Pie; 9-Inch 2/3 cup plus 2 tablespoons shortening or 2/3 cup lard 2 cups all-purpose flour 1 teaspoon salt 4 to 5 tablespoons cold water 10-Inch 1 cup shortening or 3/4 cup plus 2 tablespoons lard 2 2/3 cups all-purpose flour 1 teaspoon salt 7 to 8 tablespoons cold water Cut shortening into flour (don't forget to look at the Crust Tutorial ) and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board. (For Two-Crust Pie, divide pastry in half and shape into 2 rounds).
Roll pastry 2 inches larger than inverted pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
FOR ONE-CRUST PIE: Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute. Fill and bake as directed in recipe.
FOR BAKED PIE SHELL: Heat oven to 475. Prick bottom and side thoroughly with fork. Bake 8 to 10 mintes or until light brown; cool.
FOR TWO-CRUST PIE: Turn desired filling into pastry-lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape.
From: Lew Lasher (Lew.Lasher@Sybase.com) Cambridge, Massachusetts (home of the radio program Car Talk, and other well-known institutions). A tip if you are making a lattice instead of a solid top crust:
Rather than the traditional rectilinear lattice, try making a lattice in polar coordinates. After all, no one cuts pies into rectangles for serving.
Chicken Spaghetti
1 lg.chicken 1 c. onion, chopped 2 green peppers, chopped 3 c. celery, chopped 1 stick oleo 1 pt. chicken broth 2 cans tomato soup 2 cans cream of mushroom soup 1 tbsp. chilli powder 1 tbsp. Worcestershire sause 1 lb. cheese 2 (10 oz.) pkgs. spaghetti
Cook chicken and dice; melt oleo, add onions, green pepper and celery, cook until tender. Add other ingredients and simmer one hour. Stir often. Add cooked spaghetti; sprinkle with cheese and bake 30 to 40 minutes. Makes a large amount of chicken spaghetti.
Chicken Casserole
1 1/2 c. chicken , chopped 3 boiled eggs 1 can cream of chicken soup 1 c. celery, chopped 1/2 onion, chopped 1/2 tbsp. salt and pepper 1 tbsp. lemon juice 1 c. mayonnaise 2 c. potato chips, crushed
Mix all ingredients, save 1 cup potato chips. Put in a buttered 2 quart, baking dish. Sprinkle remaining potato chips on top. Bake 15 to 20 minutes at 450 degrees.
Old-Fashioned Ginger Snaps 2 3/4 cups self-rising flour -- soft wheat preferred 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon ginger 1/4 teaspoon cloves 1 cup brown sugar -- firmly packed 3/4 cup margarine -- softened 1 egg 1/4 cup light molasses Combine flour, soda, and spices in a bowl and set aside. Cream sugar and margarine. Beat in egg and molasses until light and fluffy. Stir in flour mixture just until blended. Chill for 2 hours or more. Preheat oven to 375 degrees. Shape dough into 3/4-inch balls, roll in granulated sugar, and place on lightly greased baking sheets about 2 inches apart. Flatten each ball with the bottom of a glass dipped in sugar. Bake about 8 to 10 minutes, until set. Makes 8 dozen cookies.
LEMON BARS MAKES 3 DOZEN COOKIES
This is the best of this type of cookie that we have tried because of the lemon flavor and it is not as sweet as the others.
INGREDIENTS
CRUST
1 cup unsalted butter, softened 1/2 cup confectioner's sugar 2 cups all purpose flour LEMON TOPPING
4 eggs 2 cups sugar Dash salt 4 tablespoons lemon juice with pulp For Crust: Preheat oven to 350° F. Mix butter, confectioner's sugar and flour until well blended. Pat into 13x9-inch baking pan. Bake for 20 minutes. Remove from oven and cool almost completely before adding topping.
For Lemon Topping: Mix together the eggs, sugar, salt, lemon juice and pulp. Beat with spoon until well blended. Pour over partially cooled crust. Return to oven and bake 20 minutes. Cool on rack. Cut into bars. Store in refrigerator.
A very tasty chili recipe
3 Dried Red New Mex Chiles 2 Chipotles 1 Habanero 4 Cloves Garlic 1 ts Ground Cumin 1 ts Dried Origano 1 tb Vegetable Oil 1 lg Onion -- chopped 1/2 lb Minced Beef 15 oz Can 15 oz Can Tomatoes Kidney Beans
Cut the tops off the dried chiles. Toast them in a hot frying pan for a few minutes until fragrant and then soak them in hot water for 20 minutes. Liquidise them with some of the soaking water. Roughly chop the habanero and the garlic and add them to the liquidiser along with the cumin and origano. Puree some more.
Heat the oil in a saucepan and fry the onion until softened. Add the meat and cook until browned. Add the chile puree, tomatoes and beans. Cover and simmer for at least half an hour. Uncover, raise the heat a little and allow the excess liquid to evaporate (about 10 minutes).
Christmas cookies make wonderful gifts, and everyone enjoys making and decorating them. Most cookies and doughs freeze well, so can be made ahead and enjoyed for several months.
Cookie Decorating Ideas:
Stained Glass: Cut rolled cookie dough into desired shapes about 1/4" thick. Remove the center of the cut out cookie in the same shape, leaving a border of about 1/2" or a little more. Place cookies on foil lined cookie sheets and fill the cut-out centers with crushed lifesavers. Bake until candy is melted and cookies are slightly browned. Cool before removing from the pan.
Dough Frosting: Color a little of the cookie dough with food coloring and pipe onto cut out cookies. The colored dough will bake into the cookies, and look like frosting.
Colored Sugar: Use a paintbrush to paint patterns on baked cookies with light corn syrup, then dip in colored sugar or sprinkles. To color sugar, mix 1 drop of liquid food coloring into 1/2 cup of sugar.
Stencils: Fold a small piece of waxed paper into quarters, then in half, making a triangle. Cut shapes out of the folds and point, then put on the cookie and sprinkle with colored or powdered sugars.
Piping: Use a sandwich bag as a decorator bag. Just cut off the tip of a corner, fill the bag with icing, and squeeze to decorate.
Chocolate Dip: To make a plain cookie fancy and tastier, dip in melted semi sweet chocolate. Dip half the cookie into the melted chocolate, sprinkle with or roll in finely chopped nuts, toasted coconut, crushed peppermint sticks, or jimmies, and place on waxed paper until coating is firm.
Baking Tips:
Use shiny aluminum pans for the most evenly baked and browned cookies. If the pans are thin, stack two to give the cookies some "insulation."
To prevent the dough from sticking to cutters, dip cookie cutters in confectioners' sugar or flour between cutting cookies.
Roll cookies out on waxed paper covered countertop. To keep the paper from slipping, sprinkle a little water on the countertop first.
Freeze cookie dough for up to a year in airtight freezer bags or foil. Drop cookies (unbaked) may be frozen on cookie sheets and transferred to freezer bags; let stand at room temperature for about 30 minutes before baking.
Always cool the pan before using it for the next batch. Run cold water over it and dry to speed things along.
If freezing frosted cookies, freeze them individually on an uncovered tray or baking sheet, then transfer to labeled freezer bags. Baked cookies may be kept frozen for 4 to 6 months.
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